Can expired rice still be eaten, and can expired rice be eaten

Rice is generally not eaten when it expires.

Expired rice loses its nutrients, mildew occurs in a specific environment, and Aspergillus flavus will appear after a long time. Vacuum-packed rice has a shelf life of up to twelve to eighteen months, and the quality of rice is good, and in general, the shelf life is comparatively long.

For imported food, especially ordinary food, it should be consumed within the recommended shelf life. However, the content of lysine and threonine in rice protein is less, so its nutritional value is not as good as that of animal protein.

Can't eat.

It is not recommended to eat unopened rice after it expires. Because the taste and quality of rice during the shelf life are the best, and the rice that has missed the shelf life will have serious loss of nutrients, and the taste and quality will also deteriorate, so it is not suitable for consumption.

When judging whether the rice is edible, you can observe the color of the rice water, which is green or yellow, it can not be eaten, and the color of the rice grain can also be observed, and when the top of the rice grain is black, it can not be eaten, and you can also smell the taste, and after the spoiled rice is sealed, it will produce a peculiar smell.

When buying rice, you can observe the hardness, the higher the hardness of the rice, the higher the protein content, you can also observe the color of the rice grains, among which the rice with whiter grains belongs to the new rice, you can also observe the label, and choose the rice with the production date closer to the selection date for purchase.

Identification methods of rice:

1) Look at the hardness: The hardness of rice grains is mainly determined by the content of protein, the stronger the hardness of rice, the higher the protein content. The higher the transparency, too. Generally, new rice is harder than old rice, rice with low moisture content is harder than rice with high moisture content, and late rice is harder than early rice.

2) Look at the belly white: There is often an opaque white spot on the abdomen of rice, which is called "heart white" in the center of the rice grain, and "outer white" in the outer abdomen. The white part of the abdomen has a lower protein content and more starch.

Generally, the moisture content is too high, and the rice that is not ripe after harvest and is not mature enough, the belly is white.

3) Look at the waist burst: The waist burst is caused by the rapid heating of rice in the drying process, and after the rapid heating phenomenon, the internal and external shrinkage of the rice grains is out of balance. When popping kidney rice is eaten, it is rotten on the outside and raw on the inside, and its nutritional value is reduced.

4) Look at the yellow grains: The yellowing of rice grains is due to the chemical reaction of some nutrients in rice under certain conditions, or the microorganisms in the rice grains. The aroma and taste of these yellow grains are poor, so when purchasing, you must observe the amount of yellow grains of rice.

In addition, there are more "dead green" grains in rice grains, and the quality of rice is also poor.

5) Look at the new age: the aging phenomenon of rice is heavier, the color of the old rice becomes darker, the viscosity is reduced, and the original fragrance of the rice is lost. Therefore, it is necessary to carefully observe the color of the rice grains, the rice with gray powder on the surface or with white grooves is old rice, and the more it is, the more old the rice is.

At the same time, pick up the rice and smell whether the smell is normal, if there is a moldy smell, it means that it is old rice.

In addition, look at whether there are insect eroded grains in the rice grains, if there are insect eroded grains and insect corpses, it also means that it is old rice. In addition, to see whether there is insect erosion in the rice grains, if there are insect erosion grains and insect corpses, it means that it is old rice, and to identify rice mildew, mainly from the aspects of rice color and smell.

Expired rice should not be eaten because after the rice expires, bacteria and mold can grow, resulting in a substance called Aspergillus flavus. Aspergillus flavus not only cannot be washed off, but also cannot be completely killed by high temperature, and eating expired rice by mistake can even cause food poisoning, so you should stop eating it immediately when you see the rice turning black and green.

Expired rice is not to be eaten, because expired rice, also known as aged rice, can grow bacteria and mold if stored for too long, resulting in a substance called Aspergillus flavus. Aspergillus flavus not only cannot be removed by cleaning, but also cannot be completely killed by high temperature, and there is no way to clean up the mold and grow per acre.

Eating expired rice by mistake may cause Huangqu Kongxiao mildew poisoning, which can cause gastrointestinal discomfort, diarrhea, vomiting, stomach pain, acid reflux and other symptoms. Rice generally has a shelf life of at least three months, so it is recommended not to buy too much when buying rice, or try to buy vacuum-packed rice.

If you see that the rice is black or green, you must not continue to eat the rice at this time, and you should dispose of the spoiled rice immediately to avoid accidental ingestion. When storing rice, it is necessary to pay attention to moisture, especially avoid storing it in a humid and airtight place.

No. After the expiration of rice, it is easy to mildew or deterioration, which will cause great harm to the body, and when eating this kind of rice, it is very slow to be poisoned, because at this time the rice will appear some harmful substances, which will cause some normal tissues and organs of the body to be affected. <

Expired rice should not be eaten. After the expiration of rice, it is easy to mildew or deterioration, which will cause great harm to the body, and when eating this kind of rice, it is very likely that there will be poisoning, because at this time, the rice with jujube will disturb or some harmful substances will appear, which will cause some normal tissues and organs of the body to be affected.

The rice is expired and cannot be eaten.

If the rice has passed its expiration date, it cannot be eaten. In fact, rice is still alive after harvesting, and its taste quality will deteriorate over time.

There are three main ways to judge whether rice has deteriorated:

1. Look at the color.

If the rice is dull in color and has no luster, it will naturally not be fresh.

2. Smell the smell.

Fresh rice has a fresh aroma, while spoiled rice smells musty.

3. Look at the packaging.

Some unscrupulous merchants will process the expired and spoiled rice again, modify it and then sell it to various places, such rice usually does not indicate the manufacturer, date and other information, so you must pay attention to this information when buying.

How to dispose of expired rice

1. Feed poultry.

Although the expired rice is not edible, it can still be fed to the poultry, or it is a good choice to go to the square to feed the pigeons.

2. Wash the teacup.

Tea lovers know that cups with tea stains are difficult to clean, especially those with a small caliber. In this case, you can put the rice in a cup, add water and shake it vigorously a few times, and then wash it with water, and the tea stains that were originally difficult to clean can be easily solved.

3. Keep fresh eggs.

Eggs are also one of the foods we stock up on in our daily lives, but they are also very spoiled, and this is when expired rice comes into play. By burying the eggs in the rice, you can keep them fresh, so you don't have to worry about the eggs going bad.

Expired rice cannot be eaten.

If the rice is stored for a long time, the nutrients in it, such as starch, protein and fat, may change, the nutritional value will be reduced, and the taste will be worse. Don't eat rice past its expiration date, check the production date on the bag when buying rice, and try not to buy it if it's close to the expiration date.

Rice introduced

Japonica rice is a type of rice and a common staple food. It has been cultivated all over China and has been cultivated for more than 6,900 years, and is one of the specialties of Chinese food culture. It is mainly produced in Northeast China. Japonica rice is rice made from japonica non-glutinous rice.

Rice grains are generally oval or round, the rice grains are plump and fat, the cross-section is nearly round, the ratio of length and width is less than two, the color is waxy white, transparent or translucent, the texture is hard and tough, the viscous oiliness is large after cooking, soft and delicious, but the rice yield is low. According to the harvest season, japonica rice is divided into early japonica rice and late japonica rice. Early japonica rice is translucent, with a large white abdomen, few hard plasmids, and poor rice quality.

Late japonica rice is white or waxy white, with a small white belly, many hard plasmids, and excellent quality. The yield of japonica rice is much lower than that of indica rice. Contains a lot of carbohydrates, about 79%, which are the main calories**.

Japonica rice is the seed kernel of japonica rice. Japonica rice is relatively thick and short, Cantonese people call it "fat rice", the porridge rice cooked is relatively soft, and the common Northeast rice, pearl rice, and Jiangsu round rice all belong to japonica rice.

Japonica rice is divided into morning, noon and evening, the north japonica is cool, and the south japonica is warm; Red japonica hot, white japonica cool; New japonica hot, Chen japonica cool. Cooking porridge is the most nourishing, suitable for both young and old. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province.

Black rice is a treasure among the rice in our country. According to scientists, black rice contains 16 kinds of amino acids and trace elements such as iron, molybdenum, zinc and nutrients such as vitamins B1 and B12, and the protein content is 50% higher than that of ordinary rice.